Spinach, peppers and mulberry salad

When the beach season opens up, all of a sudden it feels too heavy to eat a big lunch or have a hearty bowl of soup for dinner. With the change of weather to a warmer season, we have fresh fruit and veggies in the market. Light salads, fresh fruit sorbets and drinks become the chosen ones.

Then comes the colours. The most colourful salads are the ones that we go in for first. Then there is a bit of fruit that brings in a burst of sweetness while having the greens. When you browse through my section if salads, I am sure you will notice that many of them do carry some fruit or berry in it. I find these salads more appetising.

This mulberry salad

Mulberry season going on and leaving us with purple-stained fingers and streaks of the juice from the squished mulberries on our clothes. Foraging is the best way to get these gorgeous berries, fresh and straight from the tree. We have been pretty lucky with  couple of places that we could find them this year. Here is one of the locations we found these gorgeous berries.

Koalas and farm resort stay – Coraki, NSW

With the freshest juiciest berries here is a simple salad. I absolutely adore the colours of the peppers and the spinach with the mulberries creating a rainbow on the plate. The salad dressing is in fact a very simple Italian dressing. The same is used in the carrot and bell peppers salad made as an earlier post. This salad also tastes amazing with a zero oil,  lemon, juice salt and pepper dressing.

No mulberries, no worries.

If you can’t get any mulberries, for this spinach mulberry salad recipe, what works well works is some strawberries or grapes. The more colours of peppers you have the better. I refrain from adding tomatoes to this salad as it takes away the flavour of the mulberries. Avoiding nuts, chuck in some roasted chickpeas or toasted quinoa for the crunch. ( check this link on how to toast quinoa perfectly)

That’s good for now, let’s get you on with the recipe.

Click on this link to prepare the dressing-Italian salad dressing.

Get that sun,  eat a lot of colours in your diet and stay safe. At the beach don’t forget to keep your distance and pack this salad in your cooler box with some refreshing Passionfruit Caipifruta. See you another day.

Spinach, peppers and mulberry salad

Iron-rich, pegan salad with nuts and Italian dressing

• CourseSoups and salad
• Cuisinediabetic friendly, Fusion, gluten free, International, Italian, Medicinal, One pot, Spring, Summer, Vegan, Vegetarian

Servings4 people

Prep Time15 minutes

Ingredients

• 3cups Spinachuse baby spinach leaves
• 1cup mulberry
• 1large red bell pepper
• 1large yellow bell pepper
• 1/2cup Assorted nuts
• 3tbsp italian dressinguse a bit more ifyou prefer so
• salt to taste
• 1/4tsp crushed black pepper

Instructions

1. Wash and set the spinach to drain well.
2. Clean the mulberries. Remove the stack of the mulberries and cut the big ones in halves.
3. Wash and core the bell peppers and slice them thinly.
4. Prepare the Italian dressing ( check the link above in the post for the recipe).
5. In a mixing bowl toss in the peppers, spinach, mulberries and nuts.
6. Pour the dressing, the crushed peppers and sprinkle a bit of salt and toss all well together.
7. Serve immediately as the mulberries tend to bleed if kept for long in the dressing.

from Mildly Indian https://ift.tt/37fZpEN